Symptoms of food intolerance result from the irritation of nerve endings in different parts of the body and can effect more than one body system – skin, airways, gastrointestinal and nervous system. The most common are recurrent hives and swelling, abdominal symptoms and headaches.  Some individuals experience flu-like aches and pains, feeling vaguely unwell or experience a change in their mood.  Babies can develop colicky like symptoms, reflux, loose stools, eczema and nappy rashes. In older children their symptom profile may be displayed as irritability, restlessness, disturbed sleep and changes in behaviour. Food intolerances can be triggered by natural food chemicals and or food additives including salicylates, amines, glutamates and some preservatives and colours.  Reactions are dose dependent, where an individual may tolerate a small amount of food item, though when exceeding their tolerance, this precipitates a reaction.

In contrast, food allergies are immune reactions to a unique protein component of a food.  In Australia and New Zealand food allergies occur in around 2% adults, 4 – 8% of children and 10% of infants.  The most common triggers are egg, cow’s milk, peanut, tree nut, sesame, soy, fish, shellfish, and wheat.  Mild to moderate symptoms of food allergy include swelling of face, lips and eyes, hives, abdominal pain and or vomiting.  Severe reactions include difficulty or noisy breathing, swelling of the tongue, swelling /tightness in the throat; difficulty talking or hoarse voice; wheeze or persistent cough.  Less common symptoms of food allergy include infantile colic, reflux of stomach contents, eczema, chronic diarrhoea and failure to thrive in infants. Confirmation of allergy by a clinical immunology /allergy specialist is required.

Our Dietitians have the clinical skills to navigate the management of food allergy and food intolerance, providing practical guidance and appropriate dietary plans.